Four Cheese Lasagna
I have always been more of a spaghetti gal but Lasagna has been a craving more recently & for whatever reason I thought, “I can make lasagna!” This Four Cheese Lasagna was the result.
The first attempt was much like most of my recipes: me thinking, “what’s in lasagna?” then throwing all that together hoping it works out. Well, it turned out pretty dang well so I had got to make it all over again to get down the measurements & all of the ingredients.
Note: the recipe only calls for a half cup of wine, but make sure you take good care of the rest of the wine in the bottle. 😉🍷
First, chop a medium yellow onion and 8 ounces of baby portobello mushrooms. In a large pot, add 1 tbsp and sauté the onions & mushrooms. Add a pinch of salt & pepper.
When the vegetables are soft, add 1 1/2 lbs ground beef and 1lb hot Italian sausage. I’m a big fan of Polidori. Once the meat is cooked through, add some wine, Worcestershire sauce, and chopped garlic.
When the garlic is fragrant add the oregano and marinara sauce.
Reduce the heat, cover, and let the meat sauce simmer for at least 20 minutes, stirring occasionally. Towards the end of that time, stir in a little basil pesto and salt & pepper to taste.
While the sauce gets to know itself, preheat the oven to 375. Stir 1 egg into 2c ricotta (cheese #1) and shred the hard cheeses: Mozzarella (#2), Pecorino Romano (#3), and Parmesan (#4).
Time to layer! In a 13×9 baking dish, start with a little bit of meat sauce.
Then a layer of pasta sheets. I like the flat, oven ready ones. And now all the cheeses!
First the ricotta, then a little each of Mozzarella, Parmesan, and Pecorino Romano. Okay, not a little, a lotta.
Repeat. Repeat. Repeat.
Meat sauce + pasta sheets + cheese + cheese + cheese + cheese.
Keep going, finishing the top with each of the shredded cheeses.
Bake covered for 25 min, then uncovered for another 10 so the cheese can get all melty on top.
Let rest for a few minutes then cut & serve with a little more cheese on top & any of that wine you have left over.
Oh, & maybe a salad. Maybe.
| Servings | Prep Time |
| 12 people | 40 minutes |
| Cook Time | Passive Time |
| 35 minutes | 45 minutes |
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With Mozzarella, Parmesan, Pecorino Romano, and Ricotta cheeses, this Four Cheese Lasagna is fantastic. An instant classic!
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- 8 oz baby portobello mushrooms
- 1 medium yellow onion
- 1 tbsp avocado oil
- 1.5 lbs ground beef 90/10
- 1 lb hot Italian sausage Polodori
- 40 oz marinara sauce Victoria White Linen
- 1 tsp dried oregano
- 1/2 cup red wine
- 1 tbsp Worcestershire sauce
- 3 cloves garlic chopped
- 2 tsp kosher salt to taste
- 2 tsp ground black pepper to taste
- 1 tbsp basil pesto
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup Parmesan cheese
- 1/2 cup Pecorino Romano cheese
- 2 cups mozzarella cheese
- 9 oz oven ready lasagna sheets Barilla
- Preheat the oven to 375 degrees.
- Chop onion & mushrooms. Sauté with 1 tbsp avocado oil & salt & pepper in a large dutch oven over medium heat.
- When onions & mushrooms are soft, add ground beef and Italian sausage. Cook through.
- Add red wine, worcestershire sauce, and garlic.
- When the garlic is fragrant, add oregano and marinara sauce. Reduce heat, salt & pepper to taste, and cover. Let simmer for about 20 minutes, stirring occasionally.
- While the sauce cooks, shred the hard cheeses. In a small bowl, mix the ricotta with 1 egg.
- When the sauce is done, stir in the basil pesto. Then layer the sauce, pasta sheets, and cheeses in a 13x9 inch baking dish.
- Finish with the shredded cheeses and bake covered for 25 minutes.
- Bake uncovered for another 10 minutes. Let rest then cut & serve.
